Honey & Mustard Roasted Chickpeas

High protein, crunchy and super tasty these Honey & Mustard Roasted Chickpeas make for a perfect healthy snack.

Chickpeas are a nutrient-dense food, which provide a rich content for protein, dietary fibre and minerals, especially iron. They have been associated with a number of possible health benefits for different medical conditions but for me there is one main reason to eat them… the taste… I love chickpeas, they are perfect as a main meal such as falafels, as an addition to soups or salads and of course as shown here, as a healthy snack.

If you are ever stuck for ideas for what to have as a healthy snack, then why not give chickpeas a try. Roasted chickpeas make for a perfect snack and they will keep you fuller for longer due to their high protein content. They are easy to prepare and can be flavoured in 100s different ways depending on your personal tastes and desires.

Today I want to share with you one of my favourite ways – honey and mustard chickpeas, a very nice sweet and sour combination, which should appeal to most.

Ingredients:

1 tin of chickpeas (400g)

2tsb sunflower oil

2tsp raw runny honey

2tsp Dijon mustard

1/2tsp salt

Method:

Preheat the oven to 200C

Drain and wash chickpeas, then help them dry by patting them with some kitchen paper towel.

Once dry, spread them on a large baking tray and lightly drizzle with the sunflower oil.

Gently shake the tray and make sure all the chickpeas are evenly coated.

Sprinkle generously with salt and pop into the earlier preheated oven for 20 minutes.

In the meantime whilst you are waiting, mix the honey and mustard together.

When the time is up, remove your chickpeas from the oven, gently tilt the tray to move them to one side so they are all bunched up and then drizzle with honey and mustard mixture. Using a silicone spatula stir the chickpeas around ensuring that they are all evenly coated. Finally spread them out again all over the baking tray and pop back to the oven for an additional 10 minutes, stirring once half way through the cooking time.

The chickpeas should be totally dry and crunchy. If they are still slightly wet inside you might need to increase the cooking time but check them every few minutes as you don’t want them to burn.

Cool and enjoy!

Apparently, they can be stored for up to a week but my batches never seem to last more than a day so I cannot vouch for it. 🙂